Honey, I shrunk the whoopie pies! It’s a better alternative to shrinking the kids, right? Mini carrot cake whoopie pies provide all the satisfaction of normal-sized whoopie pies shrunk into a bite-sized treat.

With Easter approaching and people getting ready to entertain, I choose to bake mini carrot cake whoopie pies with cream cheese frosting.

People love mini desserts. Pop one delectable in your mouth, relish in how marvelous it is, but feel no guilt because, hey, it was just a bite.

These little guys are one-bite wonders. The cookies are soft pillows of carrot cake delight while the cream cheese frosting is the rich filling holding the cookies together. It’s all the glory of carrot cake right there in one whoopie pie!

I absolutely love my cream cheese frosting recipe because it’s a bit cream-cheesier than most. Less butter and less confectioners’ sugar makes it thicker, thus a good adhesive between the two cookies.

Plus, what would carrot cake be without cream cheese frosting?

I find that the best way to make these small whoopie pies is to transfer the carrot cake batter into a frosting bag and pipe the batter onto the baking sheet. This method allows you to create the perfect circle cakes that can be sandwiched together.

The alternative is using a spoon to scoop the batter onto a cookie sheet. This works, but you will probably sacrifice the circle shape. Nevertheless, the carrot cake whoopie pies will still taste delicious!

If you’re cooking for a crowd this Easter, I suggest making mini carrot cake whoopie pies. You’re much less likely to have leftovers because your guests will feel no guilt trying a mini dessert.

Frosting

Instructions

Whoopie Pies

Preheat oven to 350 F. Line two baking sheets with parchment.

Whisk the flour, baking soda, baking powder, spices and salt together in a medium sized bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl then add the eggs, one at a time, beating well after each addition. Mix in the vanilla.

Gradually add the dry ingredients and beat just until combined. Fold in the grated carrots.

Transfer batter to a frosting bag fitted with a round tip. Squeeze out rounded portions of batter, about the size of a quarter, onto one of the prepared baking sheets, spacing the cookies about an inch apart. Alternatively, you can use a teaspoon to scoop batter, but I find the icing bag is a faster method and creates a nice round shape.²

Bake each batch for about 6 to 8 minutes, or until the cookies are slightly golden around the edges. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. Repeat with the rest of the batter. ³

Frosting

Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free. Transfer to a frosting bag fitted with a tip.

Match the cookies up into pairs based on size and fill with cream cheese frosting. Store in the fridge and let them come to room temperature before serving.

Recipe Notes

¹ Use the finest grate on your cheese grater to shred the carrot. With a paper towel pat dry the shredded carrot to rid some of the excess moisture.² If you are having trouble getting a nice round shape for the whoopie pies, get your fingers a little wet with water and then shape the dough you put on the cookie sheet. This will help keep the dough from sticking to your fingers.³ This recipe can also work for normal-sized whoopie pies. Simply increase the amount of batter to a heaping tablespoon and bake for 10-12 minutes or until the edges turn light golden. It makes about a dozen whoopie pies.

If you like mini carrot cake whoopie pies, try these recipes…

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